Fudgy brownies, chocolate frosting, Ghirardelli melting chocolate, and crushed candy canes make these Peppermint Brownie Truffles irresistible!
You ever have one of those days in December where you’re knee-deep in wrapping paper, your kids are running wild on hot chocolate, and you suddenly realize… you promised to bring something to the holiday party? Yeah. That was me last year.
Enter these Peppermint Brownie Truffles. Total last-minute brainwave. I had a box of brownie mix staring me down from the pantry, a tub of frosting I bought and forgot about (oops), and a handful of candy canes leftover from our gingerbread house disaster. The result? These fudgy little chocolate peppermint bites that looked like I spent all day on them but took, like, an hour. Tops.
And now, they’ve become a tradition. Every year, the kids help crush the candy canes (nothing like a good candy smash to blow off steam!), and we whip up a batch for our neighbors. And, you know, ourselves.
Why You’ll Love This Peppermint Brownie Truffles Recipe?
First of all, they’re easy. Like, “I don’t bake but I made these and people asked for the recipe” easy. No fancy equipment. No special skills. You don’t even have to love baking to enjoy making these.
Second, they’re gorgeous. They’ve got that glossy chocolate coating, a pop of crushed candy canes on top, and they fit right in on any holiday cookie tray. Plus, they taste as good as they look. We’re talking rich, fudgy centers with a smooth chocolate shell and that perfect peppermint crunch. You’ll want to eat the whole batch. And maybe you will—I don’t judge.
Ingredient Notes:
Alright, let’s talk ingredients. Nothing fancy here, just stuff you probably already have (or can grab on a grocery run without losing your sanity).
-
Brownie Mix + Whatever It Says on the Box
I usually go with Ghirardelli because they’re rich and fudgy, but honestly? Use what you’ve got. I made these with store-brand brownies once and no one knew. -
Chocolate Frosting
Yup. Store-bought. We’re keeping things simple. You could make your own, but who’s got time during the holidays? -
Ghirardelli Melting Chocolate
Worth every penny. Melts smooth, sets perfectly, tastes like chocolate heaven. -
Candy Canes (Crushed)
Smash them up! It’s the best stress relief. And they make these truffles look like you planned ahead when you definitely did not.
How To Make Peppermint Brownie Truffles?
Step 1: Bake the Brownies
Preheat your oven to 350°F. Spray your 9×13” pan (or whatever pan works… I’ve done this in an 8×8 and made thicker brownies). Make the brownies according to the box. Bake ‘em. Cool ‘em. Like, really cool them. Warm brownies are not your friend here unless you like a gooey mess.
Step 2: Crumble and Mix
Once your brownies are cooled, crumble them into a bowl. Not tiny crumbs, but small enough to mix easily. Add in your frosting (I use about 1/2 cup, but you can eyeball it—too much frosting and you’ll have brownie soup). Add about 1/4 cup crushed candy canes for that minty zing. Mix it all until you’ve got a thick, sticky dough.
Want To Save This Recipe?
Step 3: Roll Into Balls
Grab a cookie scoop or just use your hands and roll the mixture into balls. I go for about 2 tablespoons per truffle. Place them on a parchment-lined baking sheet as you go. No stress if they’re not perfect—mine never are!
Step 4: Melt the Chocolate
Melt the Ghirardelli chocolate in the microwave. Short bursts—20 seconds at a time—and stir in between. Don’t rush this part or you’ll end up with seized chocolate. (Ask me how I know.)
Step 5: Dip and Sprinkle
Dip each brownie ball into the melted chocolate. Let the extra drip off (I just tap it gently on the edge of the bowl). Set them back on the
Step 6: Let Them Set
Leave them at room temp until the chocolate firms up, or pop them in the fridge if you’re impatient like me. Either way, once they’re set, they’re ready to eat.
Storage Options:
I laugh writing this because… leftovers? But seriously:
- Fridge: Keep them in an airtight container for up to a week. I like them cold because they get even fudgier.
- Freezer: Freeze them for up to three months. Pull out a few when you need a treat (or a sanity break).
Variations and Substitutions:
- White Chocolate Coating: Looks super festive and tastes amazing with peppermint!
- No Peppermint? Use sprinkles, chopped nuts, or even more crushed brownies.
- Gluten-Free: Just swap in a gluten-free brownie mix and double-check your candy canes.
- Extra Minty: Add a dash of peppermint extract to the frosting for a double punch.
What to Serve with Peppermint Brownie Truffles?
- Hot Cocoa: Obvious, but perfect. The ultimate winter treat pairing.
- Coffee or Espresso: Because chocolate and coffee are basically soulmates.
- Holiday Cheese Board: Sweet and salty? Yes, please. Add these truffles to your spread for a little dessert surprise.
Frequently Asked Questions:
Can I make these ahead of time?
Absolutely. They’re great made a few days ahead. Just keep ‘em in the fridge and pull them out when you’re ready to wow people.
Do I have to use Ghirardelli chocolate?
Nope! It’s my fave for melting, but use what you’ve got. Almond bark works too if that’s what’s in your pantry.
Can I skip the candy canes?
You can! They’re festive, but you can use sprinkles, mini chocolate chips, or even leave them plain.
If you’ve made it this far, you deserve a truffle! I hope you give these Peppermint Brownie Truffles a try this holiday season. Whether you’re making them for a party or just because you want to eat brownies dipped in chocolate (no shame), they’re guaranteed to be a hit.
Let me know if you make them—did you go extra peppermint? Did you hide them from your family so you could eat them all yourself? (I might have done that last year.)
Happy baking and happy holidays!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Peppermint Brownie Truffles
Ingredients
- 1 box brownie mix + ingredients listed on box
- 1/2 c chocolate frosting
- 8 ounces Ghiradelli melting chocolate
- 1 c candy canes crushed
Instructions
- Preheat your oven to 350°F. Grease a 9x13" pan, with stick spray.
- Follow the instructions provided on the box of brownie mix. Pour the batter into the greased pan.
- Place the pan in the oven. Bake for 25 to 30 minutes. Once baked allow the brownies to cool completely.
- Break the brownies into pieces inside a bowl. Add in the chocolate frosting and 1/4 cup of candy canes mixing everything together until it forms a dough mixture.
- Use a cookie scooper to shape balls out of the brownie mixture. Place these balls onto a cookie sheet lined with parchment paper.
- Heat Ghiradelli chocolate in bursts in your microwave stirring after each interval until fully melted.
- Dip each brownie ball into the melted chocolate ensuring they are fully coated before returning them to the parchment-lined cookie sheet.
- Sprinkle the remaining crushed candy canes on top of each truffle while their chocolate coating is still wet.
- Letting them sit undisturbed allows time, for their chocolate coating to harden before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
